1, sliced chicken with a thickness of 0.5cm; Peel potatoes and cut into pieces, soak them in water, and cut onions into strips for later use.

2. Blanch the chicken with boiling water and drain it; Deep-fry potatoes in 60% hot oil and take them out of the pot for later use.

3. Set the pot on fire and pour the oil to 70% heat; Add onion and stir-fry until fragrant, then add coconut milk, curry powder, starch and minced garlic; Small fires fan incense; Add a little water, stir and add chicken slices and cooking wine; Change to medium fire for 5 minutes; Finally, add potatoes, salt and monosodium glutamate, stir well and serve.